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Nutty Pecan Banana Bread

Last time we went for a visit, he shoved a big bag of sugar bananas in my lap saying: “I’ll never eat all these bananas, take some home with you”.

And so I found myself with an early Christmas gift.

this is what backyard farming looks like in the Caribbean

Sugar bananas are a variety of banana that grows in tropical climates. They are smaller and sweeter than your average ‘nana – which makes them very good for baking.

I didn’t need much additional sweetener for this tasty loaf.

The nutty flavour comes not only from the pecans but also the addition of maca powder*. Maca is a tuber that grows in South America. I hate to use the term ‘superfood’ because it’s been so abused but if there were such a thing, maca would be it.

Eating this bread might not give you superpowers, but it will make you feel pretty darn good.

*If you don’t have maca, you can still make the recipe. Just omit it. You won’t have quite the same nutty hit, but it’ll still be good.

Nutty Pecan Banana Bread

3 very ripe sugar bananas (or any small variety of banana)

1 tbsp honey

3/4 cup coconut flour

2 tbsps maca powder

6 large eggs

1/2 cup chopped pecans

2 tbsps sunflower (or nut) butter, softened

Mash the bananas to a paste. Whisk them together with the nut butter, coconut oil, eggs and honey.

Sieve the coconut flour and maca into a large mixing bowl.

Gradually add the wet ingredients to the dry (I did it in stages, stirring between each addition because coconut flour is very dry and tends to clump easily). When you get a thick, semi-runny batter stop and stir in the pecan pieces.

Spoon into a greased or lined standard loaf tin. Bake at 375 for 35 minutes. Let cool before slicing and serving.